Instructions: In a mini food processor, process the almonds until ground. Add bread, peppers, oil, garlic, vinegar, salt and pepper and pulse to form a thick paste. If a thinner consistency is desired, add some more olive oil.

Delicious with grilled or Charred Asparagus (directions below), or grilled scallions, shrimp or skirt steak. Also good spread on toasted or grilled bread or a panini. Stays great for weeks in the refrigerator.

Charred Asparagus: Preheat broiler. Toss asparagus on a baking sheet with olive oil, salt and pepper. Broil 6 inches from heat with the oven ajar, for 6-8 minutes, shaking pan a few times, until tender and slightly charred.